Matcha cookies (vegan)

Ingredients (for approx. 20 cookies):
300 g oat flakes
140 ml oat milk
120 g raw cane sugar or Rapadura
4-5 tsp Matcha
2 teaspoons baking powder
1 pinch salt
2 tbsp rapeseed oil 
½ TL Vanilla

​Preparation 

1. Put all ingredients in a blender and mix for 1-2 minutes.
2. Use a tablespoon to press circular blobs onto a baking tray lined with baking paper. Take care to leave some space (approx. 2-3 cm) between the biscuits. Bake at 180 degrees for 12 minutes.
3. Take them out of the oven and let them cool on the baking tray.
4. Then store the biscuits in a biscuit tin. The biscuits can be kept for up to eight weeks, depending on how they are stored.